This creamy vegan Black Rice Pudding served with Coconut Ice Cream will take you back to the rice-fields and warungs of Bali.
The pomegranate seeds add a tart finish creating a perfect balance between cream and acid.
1 cup black rice, washed
1/2 cup white glutinous rice, washed
1 vanilla bean
1/2 cup brown sugar
4 (1 litre) cups water
1 Pomegranate seeds removed, to serve (optional)
3 tablespoons toasted shredded coconut, to serve (optional)
1 mango thinly sliced, to serve (optional)
1 can coconut milk, to serve (optional)